- 1). Remove the lid and cut out the bottom of an 8-inch cookie tin. Place the tin onto a piece of wood that is 14-by-14 inches and 3/4-inch thick. Trace the outline onto the wood. Measure out a second circle, around the first, that is 12 inches in diameter. Cut out this center ring.
- 2). Place the ring onto a second piece of wood, the same dimensions as the first. Trace the ring onto the wood and cut out the back banjo ring. Place the ring onto a third piece of wood. Trace the ring, leaving a 4-by-4-inch tab on the outside edge. Cut out the front ring and tab.
- 3). Locate or cut a piece of wood that is 2-1/2 feet long, 6-inches wide and 1-inch thick. Trace the outline of the sides of the neck onto the wood. Make the neck 4-1/2 inches wide 3/4 of the way up the neck then taper it down to 4 inches. Leave a 6-by-6-inch tab for the headstock at the top of the neck. Cut out the neck piece.
- 4). Cut out a piece of wood that is 4-by-8-inches. Glue this piece of wood to the 4-inch tab on the front ring piece so it overlaps 4 inches. Glue the neck onto the top of the piece where it extends out from the ring. Allow the glue to dry. Sand any rough areas of all wood pieces.
- 5). Stretch a piece of rawhide over one side of the cookie tin. Slide the back ring over the rawhide. Make sure it fits snugly at the bottom of the tin. Slide the center ring onto the middle of the tin. Slide the front piece onto the tin. Use strips of rawhide to make sure the rings fit securely.
- 6). Attach four tuning pegs to the headstock, two on each side. Attach the fifth peg to the right-hand side of the neck where it begins to taper. Attach the tailpiece and string the banjo.
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